Reviewed: Jun. 12, 2012

Parchment paper is a must - I greased and cocoa powdered my spring pan, and the cake still stuck to it so much that I could not serve it to company.

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3 users found this review helpful

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elizabeth47

Reviewed: Jun. 9, 2012

The cake had good flavor but a terrible rubbery egg texture.

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1 user found this review helpful

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gingrpchy

Reviewed: May 26, 2012

Followed recipe exactly.

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caitlincvv

Reviewed: May 18, 2012

A chocolate lovers dream! So very easy to make, but the end result is so deceptively "complex" - always a hit with everyone who tries it. I like to top mine with a dark chocolate ganache, which adds a nice creamy layer to the top of the cake (as well as a smooth, glassy look). Great with fresh strawberries! This is a recipe I will always come back to.

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E C Kelly

Reviewed: May 17, 2012

This is absolutely amazing and so easy to make. It reminds me of fudge. This is sure to be a hit at our family gatherings.

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2 users found this review helpful

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Lumu

Reviewed: May 3, 2012

Awesome cake. Used semi-sweet chocolate chips and quickly melted them in microwave with the butter. Used eggs laid same day and separated the whites and beat them until peaks formed then folded them into the rest of the blended ingredients. Baked it in my toaster oven for 35 minutes. Finished it after it cooled with sifted powder sugar. Next time I will have fresh picked raspberries and whipped cream to serve with it. If I hadn't forgotten to buy flour for the pantry, I never would have found this recipe.

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Reviewed: May 1, 2012

I made this with only two changes : used 8oz. of semi-sweet chips instead of squares and cocoa powder. (what I had on hand) I sprinkled chopped walnuts on the top of the cake before baking. I chose not to frost the cake although I did drizzled melted chocolate to create a beautiful cake. Got great raves from my bible study group. They requested I make this cake again. Thank you for a fabulous recipe.

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5 users found this review helpful

Reviewer:

Diana D

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Belchertown, Massachusetts, USA

Reviewed: Apr. 25, 2012

Very great gluten free option! I brought it to work as a tester and everyone loved it! My Gluten free friend hid the cake on the other guests. Turned out more like a brownie though- not a cake.

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Donna.Stinson

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 24, 2012

I made this exactly as stated! I thought it was really good and chocolatey. I can't believe there is no flour in it! Even though it is perfect, I might try adding a Tbs. Of cinnamon or melted chocolate for an icing just to have something different every now and then but it really doesn't need changing. Will make again!

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Reviewer:

chrissz

Reviewed: Apr. 8, 2012

My niece has a gluten intolerance so I try to find desserts she can eat. This has far and away been the easiest of the flourless chocolate cakes I've made and it's incredibly rich and decadent. I also have a super-simple chocolate glaze recipe that I use instead of frosting it. Whoa!! I will say that I had to increase the temp a little because the first time i made it after 30 minutes the inside was basically soup. But this was a big hit and a keeper!

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